If you’re looking for a quick, inexpensive weeknight dinner, boneless, skinless chicken thighs are a great option. All they need is a few minutes in a marinade, 25 minutes or so in the oven (even quicker on a grill or grill pan) and they’re ready to go. Unlike chicken breasts, which dry out if you stare at them too long, thighs are extremely forgiving. They’re actually hard to overcook.
I like baking them with this lemony, garlicky marinade (recipe below), but you could easily switch the flavors around. I sometimes use soy, honey and ginger. Sometimes sage, rosemary and mustard. The process is the same. Really, by the time you’ve made a salad and opened a bottle of wine, they’re pretty much done.
This post is kind of dedicated to two people, and the first one is me (Matt).
At the age of, oh, about 12, I don’t think there was a single thing in the world – except perhaps, mashed potatoes – that I loved with all my heart more than butterscotch flavored Angel Delight. Pudding, to you.
(Notes – 1: Yes, we’re really big on singing made-up words like “De-smoothest” in British commercials. 2: Apparently, we like throwing maraschino cherries on top of everything, for no damn reason that I can think of. And 3: strawberry pudding is pretty foul. Other than that, 4: you get the idea.)
On as many separate occasions as I could get away with, I would steal down to the kitchen while my parents were elsewhere, mix up a bowl of Angel Delight – butterscotch only – and take it up to my room, wait for it to set, and have myself a little butterscotch pudding party for one. I’d hide the bowl under my bed behind a stash of Doctor Who books, and pig out for as long as I remembered the bowl was still there. (Sometimes I would forget. Sorry, Mum.)
The second person I want to dedicate this to is Fringe scientist Walter Bishop, because … because if you don’t love Walter Bishop loving pudding, you have a dead black heart and you probably work in finance.
I don’t know what Angel Delight did to corner the market in gelatinous butterscotch-flavored dessert, but I never found a packaged version that stood up to their original recipe. We returned from England last spring with three butterscotch pudding packets, now just a delicious memory. So I decided to make some from scratch.
This recipe from the Pizzeria Locale in Denver, described by Melissa Clark at the Times – didn’t seem too tricky – the only cautious stage is cooking the sugar to the correct temperature. She recommends a candy thermometer – I haven’t had luck with the kind that clip to the side of the pan, they tend to slip around, and with a relatively small amount of caramel, the base of the thermometer isn’t guaranteed to sit comfortably in the mix. So I prefer to use our Thermapen (made in England, don’t you know), which has a really fast digital readout with great accuracy. The only thing I don’t like about it is that it powers down after a couple of minutes unless you deactivate it by closing and re-opening it, so if you’re focused on caramelizing sugar, it can be a pain to have to wake up the thermometer at a crucial moment.
That’s all the nerdy gadgetry for this recipe; everything else is quite standard.
I’ve already admitted that I’ve become obsessed with cucumbers since discovering my dog loves them so much. I love them in cocktails, dipped in Feta-Yogurt Sauce, even just plain. But lightly pickled with rice vinegar and sesame oil is my all time favorite.
This is an incredibly quick and easy side dish with Thai Shrimp Cakes. It’s also great with seared salmon or any other fish. It takes seconds to make. It’s also vegan and gluten-free, to boot!
I’m not sure what it is about fish sauce but it’s kind of like flavored crack to me. It’s salty and fermented and shouldn’t be addictive but I’d sneak this sauce into rehab and drink it in the bathroom if I had to. What? Stop looking at me like that.
[It’s worth pointing out that we like Squid Brand fish sauce – other sauces may be available, but we like to stand up for the cephalopods in this household. They can’t stand up for themselves, after all – Matt]
It works really well with Thai Shrimp Cakes or anything that needs a salty/sweet/sour kick. Ready in seconds.
It’s October, and the bulk of the vegetable garden is finished for the season. Of course, our herbs are still going strong on the deck, and we’re still pulling out ripened tomatoes, but the soil beds are now empty. For our first year, we didn’t do too badly. Here’s a recap.
Although last winter wasn’t particularly cold, it was really long – snow persisted through March, and this meant that nothing happened in the garden until early April, when I built the raised bed. Emily’s mom Diane had given us a gift certificate from White Flower Farm, so we ordered potatoes, leeks, zucchini, cucumber, garlic, shallots, and a selection of herbs. I also picked up some carrot seeds from the supermarket. The farm sent us plants when they were ready, so from early April I planted each set of vegetables as they arrived.
The garlic and shallots were apparently doing very well, until we returned from our three-week trip to the UK and found them rotted. Our theory is that they got too wet. I do want to try again with both of these, since we use them all the time in cooking. Garlic can certainly be planted in fall for an earlier harvest, so I’ll get the raised bed ready to plant again probably around late October. We picked up a few bulbs of hardneck garlic some weekends back from the Cold Spring farmers’ market; I’ll try diverting these cloves from the kitchen table to the garden bed in a few weeks. (What’s funny is, some of the “failed” garlic I abandoned in June is now re-sprouting there. I don’t know if it will yield anything, though.)
For me, lamb is definitely hit or miss. I either really enjoy it or really, really, really don’t. There is very little middle ground. If it’s too gamey, I don’t like it. Overcooked, blech. Undercooked, even worse! Needless to say, I’ve made some expensive lamb mistakes.
What I’ve realized though, is that ground lamb is not only much less expensive than other options, but it’s also a lot easier to handle. Matt loves lamb chops, so I’ll make them once in a while on a special occasion, but lamb burgers are a much more affordable indulgence.
I used to make lamb burgers with more of a North African flavor thing going on (lots of spices like cumin, cinnamon and paprika) but the way I like them best is more Mediterranean. Lots or herbs, like rosemary and mint. Very lemony.
To be honest though, the star is this Feta-Yogurt Sauce that is so simple to make, but so good. I always make extra so we can have it on grilled vegetables (it’s killer with roasted eggplant). We’ve used it as a dip with pita chips or sliced cucumbers. This recipe makes about 2 cups, which is enough to top 4 burgers with maybe a little extra. If you happen to have a tater-tot on hand that accidentally falls into a bit of this sauce, you’re in for a treat.
***WARNING*** This will be your dog’s face as you eat this burger. Do not give her any (because burger is too good and onions and garlic are poisonous to pups!) She MAY have captured a tater-tot though.
If you do have a little extra time, they’re perfect with Mashed Butternut Squash with Thyme and Mascarpone.
